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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

TACOS AND TORTILLA FACTORY

Address

9548 MT HOLLY-HUNTERSVILLE RD

STE E

City/State/ZIP

HUNTERSVILLE

NC

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/10/2024

Final Score @ Grade

98.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- Observed - Dry wiping cloth stored in basin of service line handsink. CDI - PIC removed wiping cloth.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed - Shredded chicken hot held on the service line below 135F, see temp chart for details. CDI - Food was placed into HH within less than an hour, PIC reheated item to above 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed - TCS Foods held on time without written TPHC procedures. PIC stated establishment began using TPHC close to 3 months ago. All cold held food items were written on a paper log form stating food items names, times removed from cold holding and temperature once removed from cold holding. PIC states all food is discarded after 3 hours. CDI - EHS emailed Health Department TPHC procedures form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	Yes	No	REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of multiple plastic containers on clean dish rack and air drying rack. Items shall be stacked to allow air drying until item is fully dried.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak under 3 comp sinks rinse compartment. PIC stated it is scheduled to be repaired by today or tomorrow.